Southwestern Steak Po' Boy
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Southwestern Steak Po' Boy
Last updated 6/12/2012 12:59:08 AM. Recipe ID 22041. Report a problem with this recipe.
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      Title: Southwestern steak po' boy
 Categories: E.
      Yield: 4 Servings
    1/2 c  Olive oil
    1/4 c  E.'s Southwestern Spice,
           Recipe follows
      1    Flank steak, about 2 pounds
      1 lg Loaf of French bread
    1/4 c  Creole mustard
      1    Poblano pepper, roasted,
           Peeled and seeded
      6    Tomatillos, roasted
      1 bn Green onions, roasted
      1    Head of garlic, roasted
      1    Beef steak tomato,
           Juice of 2 limes
      1 tb Minced garlic
      6    Corn tortillas, cut into
           Thin strips
      2 c  Guacamole
    1/2 c  Cilantro creme fraiche
  Preheat the fryer. Preheat the grill. In a mixing bowl, whisk the
  olive oil and Southwest Spice together, forming a paste. Rub the
  entire steak with the rub and place in a glass pan large enough for
  the steak and cover with plastic wrap. Place the steak in the
  refrigerator and marinate for at least 4 hours (overnight is best).
  Remove from the refrigerator and place on the grill. Cook for 3 to 4
  minutes on each side for medium-rare. Remove the steak from the grill
  and slice into thin slices. Split the bread in 1/2 and smear both cut
  sides of the bread with the Creole mustard. In a food processor,
  puree the poblano, tomatillos, onions, and garlic, pulse until full
  incorporated. Do not puree the mixture until smooth. Add the tomato,
  lime juice, and minced garlic and pulse until incorporated. Season
  the salsa with salt and pepper. Fry the tortilla strips in the oil
  until golden brown, about 2 minutes. Remove from the strips from the
  oil and drain on a paper-lined plate. Season the strips with salt and
  pepper. Start building the sandwich with mounding the steak on one
  side of the bread. Top the steak with spoonfuls of the salsa. Spoon
  the guacamole over the salsa. Drizzle the cilantro creme fraiche over
  the guacamole. Place the fried tortilla stripes on top of the
  guacamole. Top the sandwich with the other 1/2 of the bread.
  Yield: 1 very large sandwich

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Recipe ID 22041 (Apr 03, 2005)

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